{"id":823,"date":"2026-09-15T11:32:59","date_gmt":"2026-09-15T02:32:59","guid":{"rendered":"https:\/\/itadaki8.com\/en\/2026\/09\/15\/horai-wagyu-rare-safe-nagoya-asian-games\/"},"modified":"2026-09-15T11:33:01","modified_gmt":"2026-09-15T02:33:01","slug":"horai-wagyu-rare-safe-nagoya-asian-games","status":"publish","type":"post","link":"https:\/\/itadaki8.com\/en\/2026\/09\/15\/horai-wagyu-rare-safe-nagoya-asian-games\/","title":{"rendered":"Only 10 Bowls a Day: Nagoya's Exclusive Horai Wagyu Beef Experience for Asian Games Visitors"},"content":{"rendered":"<article>\n<p>I'll be honest with you \u2014 the question I get asked most often during Asian Games week isn't about our menu or our location. It's this: <em>\"Is rare wagyu actually safe to eat?\"<\/em><\/p>\n<p>I'm Masayuki Goto, founder of Itadaki here in Osu, Nagoya. I've been in the food and beverage industry for 18 years, and when I opened this place in 2022, I knew that question was coming. I had spent years traveling internationally \u2014 eating at restaurants across different countries, discovering how deeply food safety culture shapes what people are willing to put in their mouths. A guest from London or Los Angeles hears \"rare beef bowl\" and their first instinct, naturally, is caution. That's not ignorance \u2014 it's a completely rational response based on what their own health authorities have told them for years.<\/p>\n<p>So before I tell you anything about what's on the plate, I want to address that question head-on. Because if you're visiting Nagoya during the Asian Games and you've seen Itadaki mentioned somewhere, you deserve a straight answer \u2014 not marketing language.<\/p>\n<p><strong>Who This Is For<\/strong><\/p>\n<ul>\n<li>\u2705 Visitors to Nagoya for the 2026 Asian Games who want to try wagyu but feel uncertain about rare-style beef preparation<\/li>\n<li>\u2705 Western travelers accustomed to well-done beef who are curious whether rare wagyu is genuinely safe by international standards<\/li>\n<li>\u2705 Wagyu enthusiasts who have tried Kobe or Matsusaka beef and want to understand what makes Horai Wagyu different<\/li>\n<li>\u2705 Anyone who has heard about \"Rare Wagyu Gyudon\" and wants to know exactly what that means before reserving<\/li>\n<li>\u2705 Travelers planning lunch in the Osu or Sakae area during Asian Games week and weighing their options<\/li>\n<\/ul>\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/itadaki8.com\/en\/wp-content\/uploads\/2026\/09\/IMG_5617.jpg\" alt=\"Only 10 Bowls a Day: Nagoya's Exclusive Horai Wagyu Beef Experience for Asian Games Visitors | Itadaki - The Original Rare Wa\" \/><\/figure>\n<h2>Why \"Rare\" Wagyu Made Me Nervous Too \u2014 At First<\/h2>\n<p>One of my favorite things to do outside the restaurant is travel and eat. When I visit a city I've never been to, I go straight to local restaurants \u2014 not the tourist spots, but the places where the story behind the food is inseparable from the dish itself. Over the years, eating raw or near-raw preparations in countries where I didn't speak the language taught me something important: <em>context matters more than appearance<\/em>. What looks risky without context becomes completely understandable once you know the method behind it.<\/p>\n<p>That experience shaped how I built Itadaki's entire approach to rare wagyu preparation. When I was developing the concept during the pandemic \u2014 watching the small Aichi farms I sourced from struggle with unsold harvests \u2014 I knew that whatever I created had to be honest. The food had to be genuinely safe. Not \"safe enough.\" Fully, verifiably safe by Japan's own standards.<\/p>\n<p>So here's what we actually do, explained plainly.<\/p>\n<div class=\"sag-cta sag-cta--soft\">\n<p class=\"sag-cta__bridge\">You now know the safety standard and the story \u2014 but Asian Games week means our Horai Wagyu sells out faster than any other time of year. Our monthly Instagram calendar shows which days still have availability, including this week's schedule. Takes less than a minute to check.<\/p>\n<p class=\"sag-cta__action\"><a href=\"https:\/\/www.instagram.com\/itadaki_gyudon.08\/\" target=\"_blank\" rel=\"noopener noreferrer\">Check This Week's Opening Schedule on Instagram<\/a><\/p>\n<\/div>\n<h2>The Two-Stage Cooking Technique: What It Is and Why It Matters<\/h2>\n<p>At Itadaki, we use a proprietary two-stage cooking technique that heats the beef to over 70\u00b0C at the core. That number is not arbitrary \u2014 it is the threshold set by Japan's Ministry of Health, Labour and Welfare for safe beef preparation. Our method fully meets those standards.<\/p>\n<p>What makes this technically difficult \u2014 and why no other gyudon restaurant in Japan offers this \u2014 is that achieving 70\u00b0C at the core while preserving a tender, silky texture on the outside requires precise temperature control at two distinct stages of cooking. Overcook by even a small margin, and the texture collapses. Undercook, and you've failed the safety standard. The balance took time and iteration to get right, and it represents real culinary innovation, not a shortcut.<\/p>\n<p>I hold a Certified Food Sanitation Supervisor qualification issued by the Japanese Ministry of Health, Labour and Welfare, and Itadaki operates under a licensed restaurant permit from the Aichi Prefecture Public Health Center. The rare texture you experience in our bowl is a result of that technique \u2014 not of serving raw or undercooked beef.<\/p>\n<p>To put it simply: when you eat the rare wagyu at Itadaki, you are not eating raw beef. You are eating beef that has been cooked to food safety standards using a method specifically designed to preserve a rare-like mouthfeel. That distinction is everything.<\/p>\n<p><strong>\u2713 Key Takeaways<\/strong><\/p>\n<ul>\n<li>Itadaki's rare wagyu is cooked to over 70\u00b0C at the core \u2014 fully meeting Japan's Ministry of Health, Labour and Welfare standards<\/li>\n<li>The \"rare\" texture is achieved through a proprietary two-stage technique, not through undercooking<\/li>\n<li>Horai Wagyu is produced by only 3 farms in Japan, with just 300 heads raised annually \u2014 and only 10 bowls are available per day at Itadaki<\/li>\n<\/ul>\n<div class=\"sag-cta sag-cta--mid\">\n<p class=\"sag-cta__bridge\">The two-stage technique and the 300-head-per-year supply both point to the same reality: the 10 daily bowls of Horai Wagyu fill up early, especially during Asian Games week. Reserving via Tabelog is the only way to guarantee your bowl is waiting when you arrive. No waiting, no uncertainty.<\/p>\n<p class=\"sag-cta__action\"><a href=\"https:\/\/yoyaku.tabelog.com\/yoyaku\/net_booking_form\/index?rcd=23081531\" target=\"_blank\" rel=\"noopener noreferrer\">Reserve Your Horai Wagyu Bowl via Tabelog<\/a><\/p>\n<\/div>\n<h2>300 Out of 500,000: The Story Behind Horai Wagyu<\/h2>\n<p>Now that the safety question is answered clearly, let me tell you about the beef itself \u2014 because this is where things get genuinely extraordinary.<\/p>\n<p>There are approximately 500,000 wagyu cattle raised in Japan at any given time. Horai Wagyu accounts for just 300 heads per year, produced by only 3 farms in the Okumikawa region of Aichi Prefecture. These cattle are raised on a feeding regimen that includes sake lees from \"Horaisen Sora\" \u2014 a celebrated local premium sake \u2014 which contributes to a distinctive flavor profile: subtle marbling, clean lean meat flavor, and a mouthfeel unlike anything you'll find at a standard wagyu restaurant.<\/p>\n<p>At Itadaki, we serve Horai Wagyu in what we call Shinkoccho \u2014 our standard-size Rare Wagyu Gyudon, featuring 100g of beef over 200g of Aichi-grown \"Aichi no Kaori\" rice, accompanied by miso soup made with Hatcho miso from Okazaki, traditional Atsumi Ich\u014d-zuke pickles, Toyohashi-grown shiso leaves, and a raw Nagoya Cochin egg from Yamada Poultry Farm. Every ingredient on that tray comes from Aichi Prefecture. Not a marketing line \u2014 a genuine commitment.<\/p>\n<p>We limit Horai Wagyu to 10 bowls per day. During Asian Games week, those bowls are going quickly. If you're planning to visit, reserving in advance via Tabelog is the most reliable way to secure one.<\/p>\n<p>One guest \u2014 a wagyu enthusiast who had already eaten Kobe beef and Matsusaka beef before visiting us \u2014 described it simply: <em>\"The rare wagyu was unlike anything I've ever tasted \u2014 a life-changing culinary experience.\"<\/em> I don't say that to impress you. I say it because that reaction is what happens when someone finally understands that the story behind the bowl is as carefully constructed as the technique itself.<\/p>\n<blockquote>\n<p>\"The rare wagyu was unlike anything I've ever tasted \u2014 a life-changing culinary experience.\"<\/p>\n<p><cite>Guest testimonial, wagyu enthusiast visiting Nagoya<\/cite><\/p><\/blockquote>\n<h2>A Personal Note: IG Arena and What This Week Means to Me<\/h2>\n<p>I'll admit something that has nothing to do with the restaurant, and everything to do with why this week feels special to me personally.<\/p>\n<p>I've been a basketball fan for as long as I can remember. When IG Arena \u2014 the Aichi International Arena designed by Kengo Kuma, which opened in July 2025 \u2014 was confirmed as a venue for basketball at the 2026 Asian Games, I felt something I can only describe as civic pride. The Nagoya Diamond Dolphins play there. Grand Sumo tournaments happen there. And now, the Asian Games. This city is finally on the world stage in a way that matches what I've always believed Nagoya deserves.<\/p>\n<p>That's part of why I want every visitor who comes through our door during Asian Games week to leave not just full, but genuinely impressed by what Aichi has to offer. The arena and the bowl are, in my mind, expressions of the same thing: craft, precision, and a regional identity that doesn't need to shout to be noticed.<\/p>\n<p>If you're in Nagoya for the Games and looking to understand the food scene beyond the obvious tourist trail, I'd also recommend reading our <a href=\"https:\/\/itadaki8.com\/en\/?p=820\">Aichi beef food guide for Asian Games visitors<\/a> \u2014 it covers the broader landscape of what makes this prefecture's ingredients worth seeking out. And if you're weighing your lunch options near the venues, our <a href=\"https:\/\/itadaki8.com\/en\/?p=817\">guide to the best lunch spot near Yabacho Station during Asian Games<\/a> walks through the logistics practically.<\/p>\n<h2>How to Visit During Asian Games Week<\/h2>\n<p>Itadaki is a 4-minute walk from Yabacho Station Exit 4 on the Meijo Subway Line, and also within walking distance from Sakae Station, Kamimaezu Station, and Osu Kannon Station. From Nagoya Station, it's roughly 10 minutes by subway \u2014 Higashiyama Line to Sakae, then transfer to the Meijo Line to Yabacho.<\/p>\n<p>We're open Tuesday this week (September 15), and our regular schedule runs Saturday through Tuesday, 11:00 to 15:00. Public holidays shift our opening to 9:00. Last order is 30 minutes before closing. Because our schedule can shift for operational reasons, I'd recommend checking our monthly calendar on Instagram before you make your way over \u2014 especially during a high-traffic week like this one.<\/p>\n<p>We have printed menus in English, Simplified Chinese, and Korean, and a photographic five-step guide explaining exactly how to enjoy the dish. You don't need Japanese to have a complete experience here. That has always been important to me \u2014 genuinely welcoming international guests, not just tolerating them.<\/p>\n<p>For our complete menu, access details, and store information, visit our official page at <a href=\"https:\/\/itadaki8.com\/english\/\">https:\/\/itadaki8.com\/english\/<\/a>.<\/p>\n<h2>The Bowl Is Worth the Planning<\/h2>\n<p>Asian Games week in Nagoya is, by any measure, a remarkable moment for this city. But remarkable moments deserve remarkable meals. If you've been hesitating because of questions about rare wagyu safety \u2014 now you have your answer, in plain language, from the person who built the cooking method from the ground up.<\/p>\n<p>Ten bowls a day. Three farms in Japan. Three hundred cattle a year. One technique that took years to develop. That's the story behind every Horai Wagyu bowl we serve. We'd be honored to serve one to you this week.<\/p>\n<p>If you'd like to learn more about how other Asian Games visitors have planned their time around a visit to Itadaki, <a href=\"https:\/\/itadaki8.com\/en\/?p=594\">this piece on fitting Itadaki into Asian Games week<\/a> covers exactly that.<\/p>\n<div class=\"sag-cta sag-cta--close\">\n<p class=\"sag-cta__bridge\">You've read through the technique, the sourcing, and the story \u2014 and if any part of that resonated, the next step is straightforward. Secure your seat before the 10 daily bowls are gone. Reservations are handled through Tabelog, and the process takes just a few minutes.<\/p>\n<p class=\"sag-cta__action\"><a href=\"https:\/\/yoyaku.tabelog.com\/yoyaku\/net_booking_form\/index?rcd=23081531\" target=\"_blank\" rel=\"noopener noreferrer\">Reserve Your Rare Wagyu Experience at Itadaki<\/a><\/p>\n<\/div>\n<\/article>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"LocalBusiness\",\"name\":\"Itadaki - The Original Rare Wagyu Gyudon\",\"url\":\"https:\/\/itadaki8.com\/en\",\"address\":\"4-1-20 Osu 2F, Naka-ku, Nagoya-shi, Aichi 460-0011, Japan\",\"areaServed\":\"Itadaki serves foreign visitors from around the world who are traveling in the Nagoya area. Our primary customer base includes:\\n\\nGeographic reach:\\n- Immediate area: Osu district and Sakae district (within 10-minute walking distance)\\n- Nagoya city center: Nagoya Station, Fushimi, Kanayama, and other central districts (within 15-minute subway ride)\\n- Aichi Prefecture: Meitetsu Line and JR line commuters from Toyohashi, Toyota, Ichinomiya, and other Aichi cities\\n- Central Japan region: Travelers passing through Nagoya from Gifu, Shizuoka, Mie, and Nagano prefectures\\n- International travelers: All foreign visitors staying in Nagoya as part of their Japan itinerary\\n\\nPeak traveler seasons:\\n- Cherry blossom season (late March to early April)\\n- Golden Week (late April to early May)\\n- Summer festival season (July-August, including World Cosplay Summit)\\n- Autumn foliage season (November)\\n- 2026 Asian Games and Para Games (September-October 2026)\",\"description\":\"Rare Wagyu Gyudon (Horai Wagyu \u2014 limited to 10 bowls daily):\\n- Shinkoccho (Standard): 100g beef, 200g rice, \u00a52,700\\n- Cho-ten (Medium): 150g beef, 250g rice, \u00a53,200\\n- Zettcho (Large): 200g beef, 300g rice, \u00a53,600\\n\\nRare Wagyu Gyudon (Mikawa Beef \u2014 always available):\\n- Fumoto (Standard): 100g beef, 200g rice, \u00a51,800\\n- Oka (Medium): 150g beef, 250g rice, \u00a52,300\\n- Daichi (Large): 200g beef, 300g rice, \u00a52,700\\n\\nSide Dishes:\\n- Teppen (Premium Horai Wagyu Beef Plate): 50g, \u00a5800 \u2014 Same wagyu with different cutting and searing technique, delivering a distinct taste from the gyudon\\n- Piman no Nikuzume (Evolved Stuffed Green Pepper): 2 pieces, \u00a5700 \u2014 A popular dish originally from Tokyo's Toranomon Yokocho\\n\\nOptions:\\n- Extra rice: +\u00a5200\\n- Change to Super Mochi Barley Rice (from Toyohashi): +\u00a5200\\n- Super Mochi Barley Rice extra size: +\u00a5400\\n- Remove Nagoya Cochin egg: -\u00a5150\\n- Extra Nagoya Cochin egg: +\u00a5150\\n- Extra pickled radish (Atsumi Ich\u014d-zuke): +\u00a5150\\n- Extra shiso leaves (Aikei No.1): +\u00a5150\\n\\nBeverages (all Aichi\/Nagoya specialties):\\n- Kinshachi Beer Pilsner (330ml bottle): \u00a5700 \u2014 Nagoya craft beer pioneer\\n- Coffee Shochu Oolong Tea Mix: \u00a5700 \u2014 MAX'S BAR's signature drink since 2008\\n- Chita Highball: \u00a5700 \u2014 Aichi's Chita Distillery whisky\\n- Nagoya Cider: \u00a5700 \u2014 Local Nagoya craft cider\\n- Chita & Nagoya Cider with Lemon: \u00a51,000 \u2014 House specialty mix\\n- Chita \\\"Naka\\\" Refill: \u00a5500 \u2014 Add more Chita whisky to your remaining cider\"}<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I'll be honest with you \u2014 the question I get asked most often during Asian Games week isn't about our menu or our location. It's this: \"Is rare wagyu actually safe to eat?\" I'm Masayuki Goto, founder of Itadaki here in Osu, Nagoya. I've been in the food and beverage industry for 18 years, and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":822,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","_lightning_design_setting":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts\/823","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/comments?post=823"}],"version-history":[{"count":1,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts\/823\/revisions"}],"predecessor-version":[{"id":824,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/posts\/823\/revisions\/824"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/media\/822"}],"wp:attachment":[{"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/media?parent=823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/categories?post=823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/itadaki8.com\/en\/wp-json\/wp\/v2\/tags?post=823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}